WINE & FOOD CORNER BLOG

Slow Cooker Beef Brisket 3 Ways
April 18 8:12 PM

If you’re looking for a cut of beef that you can put in a slow cooker in the morning and let cook unattended until you come home in the evening, then you want brisket, specifically Wohlner’s Brisket. It’s on sale this week.

During a long slow cooking brisket’s dense collagens and connective tissues magically melt and transform tenderly into fantastic flavors. The Slow Cooker is perfect for this process and the results are delicious!

When I smoke brisket it takes an arduous 16-18 hours. I save that long task for one day a year, the 4th of July, when I BBQ a number of whole briskets for a huge party. Overnight a few people take turns tending the fire in the smoker. So as you can see, good brisket takes time and it’s difficult to overcook a brisket.

Cooking brisket in a slow cooker is easier and ideal. It will turn out tender, moist and flavorful! Ask your Wohlner’s butcher for a “flat” for this process. When I truly BBQ briskest in the dry heat of the smoker I want all the fat in order to preserve the moisture. In the slow cooker there is plenty of liquid and moisture, so I advise you to trim away most all the fat.

Easy Brisket and Vidalia Onions

Brisket and only 3 ingredients??? Yep. Well plus a little salt and pepper. Easy, simple, and whenever beef and onions combine—flavorful!

Ingredients

  • 3.5lb. to 4 lb. beef brisket, trimmed of most the fat
  • 2 Vidalia Onions, peeled and thinly sliced
  • 3 peeled garlic cloves
  • 14 ounces to 16 ounces of chicken broth

Directions

  1. Place one of the sliced onions and all the sliced garlic into the slow cooker. Season both sides of the brisket with salt and pepper and place on the onions. Place the second sliced onion on top of the brisket. Add broth and water. Cover and cook for at least 6 hours, and preferably 8 to 9 hours in slow cooker set on high.
  2. Remove and save the onions on top of the brisket, serve those with the brisket. Carefully remove the brisket from the slow cooker to a carving platter and loosely tent with foil. Allow to rest for 10-15 minutes.
  3. Note: It’s acceptable to substitute yellow onions for the Vidalia Onions in this recipe.

Braised Brisket in a Slow Cooker

This recipe is in the style of classic French style braise you might do with Short Ribs and Burgundy Beef. The extra steps will definitely add lots of extra flavor.

Ingredients

  • 4 pound Wohlner’s Brisket
  • 2 TBLS Canola or vegetable oil
  • 2 yellow onions
  • 3 garlic cloves, peeled and sliced
  • 1 Tbls Flour
  • 4 ounces beer or dry red wine or water or additional broth
  • 4 ounces low-sodium beef broth
  • 4 celery stalks, cut into 1/2-inch slices
  • 1/2 cup tomato paste
  • 1 (14 1/2-ounce) canned whole tomatoes, cut in half and seeded, or use canned diced tomatoes.
  • 2 bay leaves
  • 1/3 cup Dijon mustard
  • 1/3 cup balsamic vinegar
  • 1/4 cup packed dark brown sugar
  • 1/4 cup maple syrup or honey
  • 1/4 cup soy sauce
  • 1 teaspoon paprika
  • Salt and freshly ground black pepper to taste

Directions

  1. 1. Trim most of the fat from the brisket, then dry top and bottom of meat by wiping with a paper towel. In a large heavy skillet, or a large Dutch oven, heat on medium high, heat1 Tbls. oil and then brown both sides of the brisket, about 3 to 4 minutes per side. Move brisket to the slow cooker.
  2. 2. Reduce the heat on skillet to medium, then add more 1 tablespoon of oil and all the sliced onions to skillet; cook onions for about 3-4 minutes, add flour and garlic to onions and cook for 2 minutes more. Move onions and garlic and place on top of brisket in the slow cooker. Add broth and beer to skillet and use a wooden spoon to scrape brown bits off the bottom of the skillet. Pour the liquid form the skillet into the slow cooker.
  3. 3. To the slow cooker add celery, tomatoes, bay leaf, sugar, mustard, vinegar, soy sauce, and paprika. Cook for 8-9 hours in the slow cooker (at least 6 to 7 hours) on high.
  4. 4. Remove brisket and allow to rest about 8-10 minutes before slicing against the grain. Discard bay leaf. Skim fat off the liquid and discard. If you have and immersion blender then puree the liquid and the vegetables into a sauce. (You can carefully puree the liquid and vegetables in a blender but be very careful!!! Blending hot liquid releases steam from the liquid and causes scalding liquid to escape and burn you. Take the insert off the blender lid, 1/2 way fill but don’t overload the blender jar, replace lid hold a heavy towel over the lid, and use quick pulses of the blender while allowing the steam to safely vent between pulses.) Season sauce with salt and pepper to taste and serve with the sliced brisket.

Note: This can also be cooked in a heavy Dutch oven. In which case bring the brisket and liquid to a boil on the stove top, as soon as it begins to boil, place lid on Dutch oven and move into the oven set at 220F. Cook for 6 to 7 hours at 205.


Slow Cooker BBQ Style Brisket

Ingredients

  • 4 lb. cut of Wohlner’s Brisket
  • 2 Tbls. Canola or vegetable oil
  • 2 large Vidalia or yellow onions, peeled and thinly sliced
  • 3 cloves garlic, peeled and sliced
  • 2 Tbls. Flour
  • 1/2 teaspoon allspice
  • 14 ounce can of beef broth
  • 1/3 cup apple cider vinegar
  • 1/3 cup dark brown sugar
  • 2 Roma Tomatoes, seeded and chopped
  • 1/4 cup of ketchup
  • 1/4 tsp salt
  • 1/4 tsp. black pepper

Directions

  1. Trim most of the fat from the brisket, then dry top and bottom of meat by wiping with a paper towel. In a large heavy skillet, or a large Dutch oven, heat on medium high stove top with oil and then brown both sides of the brisket, about 3 minutes per side. Move brisket to the slow cooker.
  2. Reduce the heat on skillet to medium, then add all the sliced onions to skillet; cook onions for about 3-4 minutes, add flour, garlic, and allspice to onions and cook and cook for 2 minutes more. Add broth and beer to skillet and use a wooden spoon to scrape brown bits off the bottom of the skillet. Add in the rest of the ingredients and stir until mixed. Pour onion/broth mixture into the slow cooker onto the broth.
  3. Cook for about 8 hours on high setting.

Note: This can also be cooked in a heavy Dutch oven. In which case bring the brisket and liquid to a boil on the stove top, as soon as it begins to boil, place lid on Dutch oven and move into the oven set at 220F. Cook for 6 to 7 hours at 205.

Note: Next time I may add a touch of liquid smoke to this recipe and see how that turns out. If any of you try that please let us know about your results.


Omar
January 10 1:09 AM
You had some very good points. Growing up in South Texas, I thhguot the only wood was mesquite, but have since learned that there are other good choices out there. Post oak is really good if you can find it and that's what the Big 3 in Lockhart (and other places use). Pecan is nice as well. Cherry and apple both go well with chicken (and fish) and yes, chicken is acceptable bbq. But brisket is king. Enjoyed your post.
Daniel
January 29 3:43 AM
I'm in love with onions! Onions have gteotn such a bad rap for years, but are really the best. And this recipe Man! It sounds wonderful! It reminds me of my first job, at a restaurant that went out of business some time ago, Cooper's Arms , that was located on Main Street in my hometown, beautiful downtown Rochester, Michigan. Cooper's Arms made the most wonderful French onion soup, ever! It had sweet onions swimming through it's delicious savory broth, with a big fat crouton sitting, dead-center (smack-dab in the middle of it) and topping it off, it had the best gooey and delicious cheese melted all over the top of it. Just thinking about that soup makes me hungry for it! Thank you for this post. It felt good to go back, in the day . And, for those who don't know it (or believe it) onions ROCK! http://dezhme.com [url=http://greqldj.com]greqldj[/url] [link=http://pqspgcr.com]pqspgcr[/link]
Moch
February 5 11:57 PM
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E-mail: wohlners@wohlners.com


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